Separate the eggs, stir the yolks with 1 tablespoon of water, sugar and vanilla sugar until frothy. Mix the flour with the baking powder and sieve over the sugar-egg mixture, stir everything well. Beat 2 egg whites very stiff and fold carefully into the dough. Line the bottom of a springform pan (Ø 22 cm) with baking paper and fill in the dough. Bake in the preheated oven at 180 ° C (convection) on the middle rack for about 20 minutes.
After baking, let the sponge cake cool down and brush with apricot jam.
Soak the gelatine in cold water. Peel the mango and cut into slices. Cut as much pulp as possible from the core, also into smaller pieces. Cut the mango slices into pieces approx. 1 x 2 cm. Put 5 - 6 slices aside for decoration. Whip the cream with vanilla sugar until stiff. Mix the low-fat quark with 3 tablespoons of sugar until creamy. Gently squeeze out the gelatine, heat it slightly in a small saucepan with 2 tablespoons of lemon juice and dissolve it. Pour the gelatine into the quark while stirring and stir everything well. Add the cream and stir in. Finally, add the mango pieces to the curd mixture and fold in.
Put the quark cream on the sponge cake base and smooth it out. Garnish with mango slices. Put in the refrigerator for 2-3 hours, preferably overnight.
Tip: It is easier to remove the cake from the mold if you put aluminum foil around the edge of the sponge cake base: After baking, remove the springform pan from the mold, let the sponge cake base cool and spread with jam. Then fold 75 cm of aluminum foil into approx. 5 cm wide strips, place around the sponge cake base and close the springform pan around it.
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